Sam Jones (aka @NoMeatDisco)
January food doesn’t have to be sad or restrictive and this Korean-inspired bowl is a perfect example from plant-based chef, Sam Jones (aka @NoMeatDisco).
With Korean-style glazed Beyond Chicken-Style Tenders, served with a creamy coconut broth and sticky rice, this dish is bold, comforting and indulgent, but still hits the notes shoppers care about right now: protein, fibre, ease and value.
For the Base:
Whites of 2 spring onions
1 thumb piece ginger
1 tbsp gochujang paste
1 cup rice
1 400ml can coconut milk
300ml stock with 1 tbsp white miso paste and 1 veggie stock cube
For the Beyond Chicken-Style Tenders:
6 Beyond Tenders
1 tbsp gochujang paste
2 tbsp maple syrup
1 tsp sesame oil
Juice of a whole lime
1 tbsp soy sauce
Extras:
Tenderstem broccoli
Greens of spring onion
January food doesn’t have to be sad or restrictive and this Korean-inspired bowl is a perfect example from plant-based chef, Sam Jones (aka @NoMeatDisco).
With Korean-style glazed Beyond Chicken-Style Tenders, served with a creamy coconut broth and sticky rice, this dish is bold, comforting and indulgent, but still hits the notes shoppers care about right now: protein, fibre, ease and value.
1. Start by adding some oil to a pan and fry off your ginger until golden and crispy. Set aside.
2. Cook the beyond tenders according to the instructions on pack.
3. Wash and cook your rice.
4. Now add the whites of spring onions to the same pan, fry for a few minutes.
5. Add the gochujang paste, then the stock and the coconut milk, bring to a simmer.
6. Cover with a steamer basket, add the tenderstem and a lid, then steam cook for 5 minutes or so.
7. Mix together the marinade ingredients for the tenders, then add the Beyond Chicken-Style tenders to the marinade until fully coated.
8. Serve your rice, top with the broth, add the broccoli, the tenders, the spring onion greens, the crispy ginger and get stuck in.
Did you enjoy this recipe? Check out more Korean Vegan Recipes here.
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